Recipe: Chicken Chowder for Two

Prep Time: 15 minutes

Cook Time: 30 minutes


- 2 teaspoons vegetable oil

- 1⁄2 cup chopped onion

- 1⁄2 cup diced or grated carrot

- 2 1⁄2 cups low-sodium chicken broth

- 1 cup diced potato (fresh or frozen)

- 1⁄2 teaspoon thyme

- 1⁄2 teaspoon garlic powder

- 1⁄4 teaspoon salt

- 1⁄2 cup (4 ounces) cooked and diced chicken

- 1⁄2 cup low-fat or nonfat milk

- 1 Tablespoon all-purpose flour

- 1⁄4 teaspoon red wine vinegar (optional)

- pepper to taste (optional)


1.Wash hands with soap and water.

2. In a medium saucepan, sauté onion and carrot on medium heat until softened, about 3 minutes.

3. Add broth, potato, thyme, garlic powder and salt. Bring to a gentle boil and simmer until the potatoes are soft, 15 to 20 minutes.

4. While potatoes are cooking, stir flour and milk together in a small dish.

5. Add chicken to the saucepan and stir 1 to 2 minutes until heated through.

6. Slowly add milk mixture and stir as the soup thickens. Boil gently for 2 to 3 minutes.

7. Before serving, add vinegar and pepper, if desired.

8. Refrigerate leftovers within 2 hours.


• Substitute the diced carrot with any combination of carrot, celery, pepper or leek.

• Substitute other vegetables such as corn or broccoli for half of the potatoes.


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